Brown Sugar Cinnamon Pecan Muffins

Winter muffins with the warm comforting flavors of brown sugar, cinnamon, and pecans.  What could be better than that?

Brown Sugar Cinnamon Pecan Muffins

When the temperature goes down I find that my oven use goes way up.  Lazy Sundays call for brunch and along with the savory dishes I have to have something on the sweet side.  So muffins are my go to breakfast bread.  They come together quickly and you can literally make a different flavor each time.  Plus we get some additional ones to eat on the go during the week.  

I love the combination of cinnamon and brown sugar.  It screams comfort food and with the addition of some chopped pecans we get that nutty crunch in there as well.  The perfect winter muffin!  This makes a small batch of 6 which you can easily double for 12 muffins if you prefer.

Enjoy!

What Ingredients do I need?

• fresh pecans
• cinnamon
• eggs
• low-fat milk
• canola oil
• all purpose flour
• light brown sugar or brown sugar alternative if using (for Keto, low carb)
• baking powder
• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

·        More Muffin Recipes

·        Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

·        Pumpkin and Eggnog Swirl Muffins

·        Apple Cider Doughnut Muffins

·        Vanilla Chai Muffins

·        Cranberry Orange Muffins - Small Batch

·        Mexican Hot Chocolate Muffins

·        Simple Blueberry Muffins

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Brown Sugar Cinnamon Pecan Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup brown sugar or brown sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/2 teaspoon ground cinnamon
1/4 - 1/3 cup chopped pecans 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, brown sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in chopped pecans.

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.